Pages

Wednesday, January 11, 2012

(Today's offering for our Month of Daily Phase One recipes is this Spicy Mexican Slaw with Lime and Cilantro that's been one of my go-to Phase One side dishes ever since I first tried it. This slaw has been a big hit with everyone I've made it for, except people who don't like cilantro of course. If you're not a cilantro fan, I'd still make the slaw and just leave it out.)

Don't you love it when you stumble on a recipe with such a perfect combination of ingredients that after one bite you know you'll be making it over and over again? That's just how I felt when I tasted this fabulous cabbage salad. I have in fact made it two more times in less than two weeks, and completely loved it each time. As soon as I read the recipe in Fine Cooking Annual 2008, with an ingredient list that included cabbage, cilantro, mayo, and lime I knew I'd be making it soon. I did adapt the recipe a little, and since I like my cabbage salads to stay crunchy, I completely ignored the recipe instructions to salt and drain the cabbage.

Thinly slice cabbage, using a mandoline or food processor if desired. Slice green onions, and wash, dry and chop cilantro. (I use a Mini salad spinner to wash herbs and spin them dry.) Combine cabbage, green onions and cilantro in large salad bowl.

In small bowl, whisk together, mayo, lime juice, and hot sauce. (You may want to start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)

Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.

This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink. If you're making extra you might want to use all green cabbage, although I didn't mind the pink color at all when I ate the leftovers!

Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Slaw is something I grew up thinking I didn't like. Now it's a favorite that we have all year almost once a week. I'll have to try this one. Lime and cilantro that's got to be a winner! I've gotten pretty good at making just what the two of us will eat as we like it crispy!

I'm a big fan of cruciferous veggies also! But I don't have a lot of time to cook, so every week or so I buy a bag of red and green shredded cabbage and a bag of shredded broccoli. I mix the two together and dump a bit of Marazetti coleslaw dressing on top. Then I'm ready to eat lunch or fast snacks for the rest of the week!

Never tire of cabbage. I need to use more of it. I like the idea of just having it on hand and tossing it in whenever...I wouldn't salt/wilt it either...Crunchy is always best.I'm going to plant my cilantro soon...We'll see....

I have to try this one some time with fish tacos as everyone seems to be suggesting. Here is a good, healthy fish taco recipe http://www.chefmd.com/recipe_display.php?id=44 Like you said cabbage is a nutritional powerhouse; it's been associated with a 40% reduced risk of ovarian cancer. Pretty good for colorful cabbage and tacos. If you are interested, you should look at more of the information on the ChefMD site.

I am a new reader and I just love your blog! It has become my go-to source for encouragement and recipes (I'm in week 2 of Phase 1). Thanks for another great recipe! Even my picky 11yo loves this coleslaw :-) You make me feel like I can really do this for the rest of my life!

Yum, this sounds so good! I have everything that I need except lime juice. I know this is probably crucial, but I hate to make a run to the store. Is there any substitution you think I could make or just omit?

You could make it with white balsamic vinegar or rice wine vinegar, although it wouldn't be quite the same. You're right that what makes this special is the lime juice so try it again that way when you have some limes.

I just made this. I made it with the pre-packaged cole slaw mix that they have at the grocery store, which also had some carrots and such. This was REALLY good. I will never eat regular cole slaw again. I forgot the green onions (woe!), nixed the cilantro, and added raisins. Twas delicious. Thanks Kalyn.

It had been a long time since I'd made this once before, and I tried last night to see if I could remember how to make it, and upon review of the recipe here today, I see that I was spot on! That just shows what an easy recipe this is, if I can remember it after all that time.

I don't really like traditional cole slaw, but I love this. When I'd made it a while back, I'd mixed red and green cabbage. Since it is just my husband and I, we had leftovers, and it had all turned a bright pink overnight thanks to the red cabbage and mayo. So eating it immediately after making it definately preserves the different vibrant colors in the dish.

Last night I used only green cabbage but added a shredded carrot for some color. Everything else I did the same way. I used Texas Pete for the hot sauce. It turned out as yummy as the first time I'd made it, and it went great with our ceviche and our black bean and corn salad!

I love this blog! It's totally helping me with my South Beach diet, and it encourages me to get really creative in the kitchen (which I LOVE doing).

So, I just wanted to say that I took your Mexican slaw recipe and gave it my own healthy twist. Instead of cabbage, I had a bunch of broccoli stalks leftover from some broccoli crowns I had broken down for munchies. So I ran the stalks through my food processor, along with a couple of carrots. I omitted the cilantro (unfortunately I'm one of the few that find that it tastes funky) and added sriracha, and the slaw is EXCELLENT, as well as high in fiber due to the broccoli!

Thanks, Kalyn, for the suggestions and yummy recipe. Here's what I did to make this mayo free - 3 T fresh lime juice, 2 T honey, 3 T rice wine vinegar, 1 t Dijon mustard, 1/3 cup olive oil, 1/4 t salt, 1 t chipotle chiles in adobo sauce. I made this twice this week for different events and came home each time with an empty bowl. Will definitely try it with fish tacos.

I made the slaw last night. It was great! I used my mother's trick to keep the red cabbage from bleeding. After you shred the cabbage, soak it in warm water for a half hour or longer. Drain and rinse it. Let it dry or pat it dry and use it in the recipe. No weird pink color! (Works with carrots too.)

We have been searching for the perfect Mexican slaw recipe for a couple of years, and this is it!! Thanks for the great recipe...it is soooo good. I recently stumbled across your blog and am so glad I did.

Kalyn, thanks so much for this recipe! I've posted this one in my newsletter this week for my audience. We had this last night and it totally jazzed up my leftover Tamale Pie...my husband, who is not the biggest cabbage fan, had two helpings!

Kalyn, my husband and I are gearing up to start the South Beach Diet soon. I am so glad to have found your site. I love to cook, so I am looking forward to continue making awesome meals while on this diet, thanks to you.

I love slaws like this. I've recently started blending the cilantro, green onion, lime, mayo and a little milk or cream, along with a seeded jalapeno due to some "fussies" in the group. (I don't like onion, ciantro, etc.) The thing I noticed is how well the flavors meld when the dressing is blended together before tossing with the slaw.

Your recipe is making me hungry for tacos with cilantro slaw! I just love your recipes.

I came across your blog today and enjoyed it. Is it ok if we re-post some of your entries in our newsletter? I just think a lot of the food and beverage people who visit our community would like reading some of your posts, even though they are mainly industry professionals, they are still ‘foodies’. Let me know J

We make this slaw all the time at our house. I was thrilled when I first made your recipe. I use cabbage often, in soups and things, but rarely use an entire head in one meal. So I always plan another meal that I can make this coleslaw with to use up the remainder of the cabbage.

We were out of limes once when I made it, and it just wasn't the same with lemon juice. The lime juice (and cilantro!) definitely makes the salad. Thanks for such great recipes.

I've been meaning to make this for years. When I finally went to make this yesterday, I realized that I only had a little cilantro (mostly stems) left. I added them to the dressing and blended it in my mini-chopper- delish!

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

Food Blogger Love!

Copyright Notice

All Photos and Original Text (C) Copyright: 2005-2015, By Kalyn's Kitchen® LLC. I grant permission for photos and recipe links to be copied to social media and other sites, but not recipe text. All Other Rights Reserved. (Other bloggers may post their adapted version of any recipe found here, with their own photos and recipe text, but please link back to the original inspiring recipe on this site.)

Kalyn's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.